Isabelle recipe

Isabelle

Wilsele, Belgium
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年龄

7年
颜色

原产国 Belgium

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 3005 酸面团
  • 112 国家
  • 2502 城市

混合物

100%
流体 粉 其他
Isabelle

保存您的酸面团，以备将来使用。

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自2017以来

Started with yeast bread, but wanted to take it to the next level and go as clean as possible

特性

Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.

味道

配方

起始配料

  • 25% Wholegrain bio wheat flour
  • 50% Water
  • 25% Wholegrain bio rye flour

喂养配料

1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)

制作方法

1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour 50% Water 25% Wholegrain bio rye flour

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

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